No, no… i didn’t apply shoe polish to my lamb shanks. Thanks for asking! A shoe is probably the last thing on earth these lamb shanks should be compared to. Today we’re dealing with pure tenderness, my friends. Sure, they require proper technique and a bit longer braising time than your average lamb shank, but it’s well worth the trouble. As i always say, time spent caring for your shanks is time well spent.

I’ve been wanting to post this recipe for a long, long time. My go-to recipe for braised lamb shanks. My absolute favorite braised lamb shank recipe which i tweaked a little from Tom Valenti. Shanks are cut from the arm of shoulder, contain leg bone and part of round shoulder bone, and are covered by a thin layer of fat. That’s the part of the animal that gets a lot of exercise, so they develop exceptional flavor and they break down to a luscious, gelatinous consistency when slow-cooked for hours.

It all started when Lava Lake Farm contacted me to see if i would be willing to try some of their products. Heck yea! was my answer, i think. Or maybe it was.. you betcha’! Unless it was heeyaa!!.. err.. I can’t remember. Anyway, a few days later i received a box full of goodies, lamb chops, lamb shanks… etc. I immediately thought this would be the perfect occasion to share my favorite lamb shank recipe with you, because after all, this blog is all about you. Except for the food. I get to eat the food.

I usually don’t plug products or companies unless it’s something special. And this is very special, friends. Not only i found the quality of the lamb to be outstanding but i also happen to agree 100% with the company philosophy. Ideally, you want lamb that has been raised sustainably, humanely, and without antibiotics or growth hormones. Ultimately, you want a lamb that gets hugged everyday. And with the nice folks at Lava Lake Farm you get all of that.

Enjoy!

Braised Lamb Shanks Recipe

Inspired by Tom Valenti recipe in “Welcome to my Kitchen”

Serves 4

For the Braised Lamb Shanks:

4 lamb shanks

salt and freshly ground black pepper

1/2 cup canola oil

2 celery stalks, chopped

2 carrots,chopped

1 large onion, chopped

1/2 cup tomato paste

2 cups red wine

3/4 cup white wine

6 sprigs fresh thyme

2 bay leaves

2 teaspoons whole black peppercorns

2 teaspoons juniper berries

4 anchovy filets, chopped

1 whole head garlic, cut in half

1/4 cup white vinegar

1 cup demi-glace

2 cups Chicken Stock

For the braised lamb shanks:

Preheat the oven to 325 degrees. Season the lamb shanks with salt and pepper.

Heat oil in a large heavy pot over medium heat. Working in batches, add lamb, and sear until brown all over, about 2 minutes per side. Remove from pot, and set aside.

Pour off all but 3 tablespoons fat. Add celery, carrot, and onion, and cook until soft and beginning to brown, 5 to 6 minutes. Add tomato paste, and cook about 3 minutes more. Stir in red and white wine, thyme, bay leaf, peppercorns, juniper berries, chopped anchovies, garlic and vinegar. Bring to a boil. Cook for about 5 minutes to burn off some of the alcohol. Add demi glace and chicken stocks.

Add lamb and return to a boil. Cover and transfer to oven. Cook for 1 hour. Uncover and cook until meat is very tender, turning the shanks over every half hour, 3 hours more.

Remove shanks from braising liquid; strain the liquid and discard the solids. Skim any fat that rises to the surface and use the liquid as a sauce. Serve.

Made these for a dinner party last night with an extra lamb shank because there were 5 people – didn’t have to adjust the recipe at all – there was more than enough braising liquid to manage it. Everyone couldn’t stop raving about how amazing they were! Served it pretty much as close to what I could see in the photo – sauteed spinach with garlic, grilled polenta, and crispy fried shallots. Only change was I strained the jus to remove the thyme, bay, juniper berries and peppercorns, let the jus thicken a little in a saucepan, and tossed remaining vegetables back in. Poured extra jus into a jug for passing around the table to the joy of everyone! Down here in the New Zealand winter was a howling a gale outside while we tucked in to dinner with a good bottle of New Zealand pinot noir. Couldn’t have been better! Thanks so much for the amazing recipe which I plan on enjoying again and again!

zenchef

I’m glad you enjoyed it. Thank you so much for commenting.

Lnarachi

If you obtain a locally-raised grass-fed lamb, you won’t have that lamb smell. It costs more, but it so worth it.

Vanessaqbirch

Could you use a slow cooker? If so, how long would you recommend putting them in for?

Cindyk

Dinner party for six. I bought 8 lamb shanks that are pretty small. How big are the ones in the recipe. Not sure if I should increase ingredients.

Linda

I made this a couple of days ago for guests and they could not stop raving about it. Actually I used a boned leg of lamb and put the whole thing in a deep-sided casserole to bake. I couldn’t find any juniper berries but I replaced them with a chipotle in adobo, a favourite of mine in any case. Our guests came back yesterday evening and scoffed the remainder so no leftovers for me! This one is definitely a do-again. Zen sure can cook, no question!

Fantastic recipe. This is a bit rich, but incredible flavor. I serve it with fava beans or sometimes over mashed potato when feeling decadent!

whocareswhoiam

btw, I followed the recipe the first time but since then, i now cook this covered for three hours, then uncovered for one…it helps to curb the richness of the sauce.

LambLover

this recipe is a real treat. I was wondering how many hours should I put it in the oven for a leg of lamb.

Chck007

I’ve made this recipe twice thinking the first time had to be luck. As the main dish for a dinner party of 12 the first time, I’m still getting compliments a year later. The second time was just as good. Use good drinking wines and just do as instructed. The sauce is amazing!!!!

dgs

4 hours cooking is too long. dish can be made at 325 in 2 to 3 hours
vegetables are discarded in the recipe. should save the vegetables,onions,etc. by using the same ingredients in a non strain form. over-all very good…

clearymom

Actually i did cook mine in 3 hrs and it could have probably used another hour. It was not falling off the bone as i expected.

dave

although it is reasonably obvious i suggest you specify which temperature scale you are using.